摘要
采用葡萄糖分别与天冬酰胺和甘氨酸在160℃下反应建立美拉德反应的模拟体系,通过在激发波长419nm,发射波长507nm测定荧光强度,探讨了4种抗氧化剂BHA、BHT、TBHQ、Vc对美拉德反应产物中荧光物质的影响。结果表明,添加4种抗氧化剂后MRPs的荧光物质强度都有所增加,并且甘氨酸-葡萄糖体系的荧光强度大于天冬酰胺-葡萄糖体系。添加不同浓度的抗氧化剂会影响其荧光强度,影响其荧光物质的含量。
The effects of BHA, BHT, TBHQ, Vc on fluorescence of Maillard reaction products （MRPs） were tested in asparagine-glucose and glycine-glucose reaction system respectively at 160℃. The fluorescence were tested at an excitation wavelength of 419nm and an emission wavelength of 507nm. The results showed that the fluorescence intensity were greatly increased by the antioxidants; and the fluorescence of MPRs were more influenced by the antioxidants in glycine-glucose reaction system than that in asparagine-glucose reaction system at the same condition. The fluorescence intensity increased as the concentration of antioxidant increased.
出处
《食品科技》
CAS
北大核心
2007年第7期83-85,共3页
Food Science and Technology
基金
粤港招标重大项目(2005A20501003)。
关键词
荧光物质
美拉德反应
抗氧化剂
影响
fluorescence
Maillard-reaction
antioxidant
influence
